Lemony Sprouted Lentil Soup

This easy Sunday soup is soup-er healthy and restorative, not to mention completely delish, gluten-free, and vegan (if you omit the optional feta cheese). Did I mention that it is also super cheap to make? Because it is, especially if you *make your own veggie stock.



  • ½ large onion, diced (about one cup)
  • 1 large, or 2 medium garlic cloves, chopped
  • 2 tbsp. olive oil
  • 3 cups sprouted lentils (learn how to sprout your own lentils here)
  • 3 cups vegetable stock
  • 1 cup diced canned or frozen tomatoes
  • 1 tbsp. tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • Juice of ½ lemon (about 2 tbsp.) plus extra for garnish
  • ¼ cup minced fresh parsley
  • ½ tsp. salt
  • Copious grinds of fresh black pepper


Add olive oil to a large dutch oven or casserole over medium heat.

Add onions, and sauté for about 5 minutes until translucent, then add garlic and sauté for 2 minutes more. Add sprouted lentils and vegetable stock, diced tomatoes, tomato paste, thyme, oregano, and lemon juice. Stir well and simmer on medium heat for about a half hour, until lentils are completely tender and soup base has thickened. Stir in fresh parsley, and season with salt and a generous grind of black pepper. Garnish with additional lemon juice and optional sprinkling of feta cheese. Makes four servings.

Make ahead note: this soup is even better if you turn off the heat after simmering with all ingredients for a half hour, let it cool, and then reheat it just before serving. Also, it makes a great leftover and freezes well. You may have to add a little more stock when reheating.


Leave a Comment